Shepherd’s Pie

Ingredients:

Potatoes:

  • 2 tbsp reduced fat sour cream
  • salt and pepper
  • paprika
  • 1-1/2 lbs Yukon Gold potatoes, peeled, diced
  • 3/4 cup fat free chicken broth

Filling:

  • 2 tbsp flour
  • 1 cup fat free beef broth
  • 2 tsp tomato paste
  • 1 tsp Worcestershire sauce
  • 1 tsp freshly chopped rosemary leaves
  • 1 tsp freshly chopped thyme leaves
  • kosher salt and pepper
  • 1 lb 95% lean ground beef
  • 1 tsp oil
  • 1 medium onion, diced
  • 1 celery stalk, chopped
  • 2 cloves garlic, diced
  • 8 oz mushrooms, diced
  • 10 oz frozen mixed vegetables (carrots, corn, peas, green beans, baby lima beans)

Ingredients:

  1. Boil potatoes in a medium pot of salted water until cooked and soft. Drain and mash with chicken broth, sour cream, 1/2 tsp salt and pepper, set aside.
  2. Preheat oven to 400°F.
  3. In a large saute pan brown meat over medium high heat, breaking the meat up with a wooden spoon as it cooks. Season with 1/2 tsp salt and pepper to taste. When cooked, set aside on a plate. Add the oil, onion, garlic, mushrooms and celery and sauté on medium heat about 6 to 8 minutes, until the vegetables are tender. Add the flour, frozen vegetables, beef broth, tomato paste, Worcestershire sauce, rosemary, thyme, cooked meat and mix well. Simmer on low about 8-10 minutes.
  4. Spread the meat on the bottom of casserole dish. Top with mashed potatoes and sprinkle with paprika. Bake 20 to 25 minutes, then place under the broiler 1 to 2 minutes until the potatoes turn golden. Remove from oven and let it cool 5 minutes before serving.
Nutrition Informations:
Servings: 6 | Serving Size: 1/6th | PointsPlus: 7 | Smart Points: 6
  • Calories: 275
  • Fat: 7 g
  • Carb: 31 g
  • Fiber: 5 g
  • Protein: 22 g
  • Sugar: 3 g
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